Chicken Skewers with Eggplant Dip is my desi version of Shish chicken and Babaganouge which is originally from Lebanon. I love Lebanese food as it is healthy, quick and easy to digest. So I just added a bit of my spices and made chicken tikka and mixed babaganouge recipe with my Pakistani Bengan ka Bharta Raita and created this yummilicious dinner for myself. This is the 2nd week I am having it everyday and trust me I still dont wanna switch….. This is absolute LOVE

-Put the eggplant on your naked burning stove and let its skin blister. Turn the sides and when the eggplant skin is blistered from all the sides put it in a bowl to cool down a bit.

-Meanwhile crush the mint chutney ingredients in mortal and pestle. Crush it fine. Whisk 2 cups of yogurt in a mixing bowl and add mint chutney. Whisk until the chutney is well combined with the yogurt.

-Add chopped onion and tomatoes to it. Now carefully with the help of knife, take off the blistered skin of the eggplant. You need to be careful as the eggplant is still bubbling hot and you may burn your hands. Chop off the stem of the eggplant and chop the cooked pulp.

-Add this pulp to the yogurt mixture. Mix and refrigerate for 1 hour.

-While its chilling we can make our BBQ and boil some rice. So for BBQ, place the chicken cubes in a deep mixing bowl and marinate it with all the ingredients given for skewers apart from oil.

-Keep aside for 15 minutes.

-Now start threading the chicken pieces on the skewers and grill on a preheated BBQ grill until the meat is well done but not burnt. It should be juicy and golden brown.

Surprise your loved one this NYE! ….Going to city with friends and watching fireworks, drinking all night and doing stupid activities cannot match an outdoor dinner with your loved one, candles, flowers, chocolates, chilled champagne or wine and a lovely home made dinner followed by a sexy, indulging dessert while watching the stars, kissing each other at midnight and making a promise to be together next year and rest of the life…..

Its just amazing….. I am giving you the dinner idea, for rest use your own creativity…….. 🙂 but do make them feel special, you dont know what next year brings……

-Meanwhile you can arrange some pickles and greens onto the serving dish.

-Now heat the grill pan, drizzle some oil and place the fillets on it. After 1 minute reduce the heat to medium. Cook 5 – 7 minutes per side depending on the thickness of the fillet. Flip the side only once.

-Now as the fish is cooked, it will be flaky as well so lift it out of the pan very carefully and put it on the plate you just decorated with greens and pickles.

-Heat oil in a pan and fry onion and minced garlic until it is translucent.

-Add mincemeat and break it into pieces. When it begins to change its color add canned tomatoes and chopped tomatoes along with everything mentioned in sauce contents otherwise use 1kg leggos/ passata/ dolmio pasta sauce.

-Let it cook for about 30 minutes if making your own sauce otherwise 15 minutes on low medium heat.

-Add mushrooms and cook for 5 minutes and then at the end add capsicum and remove the sauce from the flame.

-Add boiled pasta and toss. Put the entire thing in a rectangular pyrex baking dish and top it up with the cheese and veggies.

-Broil in a preheated oven (180 degrees Celsius) for 10 minutes or until the topping is hot, brown and bubbly. Take it out and serve.